Ingredients:

  • 1 cup (200g) granulated cane sugar
  • 1/4 cup (60ml) filtered water
  • 1/4 tsp lemon juice
  • 6 tbsp (85g) unsalted butter, room temperature and cubed
  • 1/2 cup (120ml) heavy whipping cream
  • 1/2 tsp flaky sea salt
  • 1 tsp pure vanilla bean paste

Instructions:

  1. In a heavy-bottomed stainless steel saucepan, combine the granulated sugar, filtered water, and lemon juice. Stir over medium heat only until the sugar is moistened and resembles wet sand.
  2. Once the mixture begins to simmer, stop stirring immediately. Allow the syrup to bubble undisturbed. Swirl the pan gently if necessary to ensure even browning, but do not introduce a utensil.
  3. Monitor the color closely as the bubbles thicken. Once the syrup reaches a rich amber or deep mahogany hue (typically 7-9 minutes), remove the pan from the heat source to prevent burning.
  4. Carefully whisk in the cubed butter until fully melted. Slowly pour in the heavy cream while whisking constantly; be cautious as the mixture will steam and bubble vigorously.
  5. Stir in the flaky sea salt and vanilla bean paste. Allow the sauce to cool to room temperature in the pan to thicken before transferring to a glass storage jar.